Barbera 2010: Notes, but not tasting notes, and some pics

They have this semi-raw sausage here that is so perfect with some wines that it is hard to imagine a better pairing. i wish american’s weren’t squeamish about raw meat.

The polenta here is the perfect consistency. It’s something that is so simple, but so hard to get right.

i finally tried a black malvasia (malvasia di casorzo). It was nice.

For all the hub-bub about the tasting and the wood, the producers have been warm, accomodating, friendly, ready to answer questions, discuss points, argue when necessary, and drink with us. It is sometimes hard to remember that wines and the people who made them are different, and ascribing qualities to one that the other has is wrong.

i’m working off 4 hours a sleep a night. So typos (or more than my usual 40 or so) are to be expected.

Grignolino is a really cool grape when done right. Cassacia makes a fantastic one. It’s light, has some tannins, and pairs with food.